Chicken and Gouda Cannelloni
A creative twist on traditional cannelloni, featuring chicken, gouda, and herbs, all wrapped in freshly cooked pasta and baked to a golden brown. A delicious and satisfying Italian-inspired dish.
Prep
25 min
Cook
30 min
Servings
4
Difficulty
hard
Total Time
55 min
Ingredients
Step-by-Step
Preheat the oven to 375°F (190°C).
In a large skillet, cook the diced chicken over medium heat until no longer pink, about 8-10 minutes. Remove from heat and let cool slightly.
In a food processor, combine the cooked chicken, milk, beaten egg, paprika, chili powder, and salt and pepper to taste. Pulse until the mixture is smooth and well-combined.
Cook the pasta sheets according to the package instructions until al dente. Drain and set aside.
In a bowl, mix together the diced cucumber, cooked rice, yogurt, and half of the shredded Gouda cheese.
Spread a thin layer of the chicken mixture onto each pasta sheet. Top with a spoonful of the cucumber-rice mixture. Carefully roll up the pasta sheets to create the cannelloni.
Arrange the cannelloni in a baking dish. Top with the remaining shredded Gouda cheese, minced garlic, and chopped fresh herbs.
Bake the cannelloni in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.